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Chocolatey Buckwheat Pancakes

Try these decadent chocolate pancakes for breakfast! Being rich in fiber buckwheat is a gluten-free cereal grain that's high in mineral and antioxidant content. The perfect nutritious ingredient to add to your morning meal.

Chocolatey Buckwheat Pancakes

Dairy-free, egg-free, refined sugar-free, gluten-free

Yield: approx. 8 pancakes

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins


  • 1 cup plant milk

  • 1 tsp apple cider vinegar

  • 1 tsp vanilla extract

  • 1 tbsp maple syrup

  • 3/4 cup buckwheat flour

  • 1/4 cup unsweetened cacao powder

  • 2 tsp baking powder

  • 1/2 tbsp ground flax seeds

  • pinch of salt

  • 1/3 cup chopped dairy-free dark chocolate


  1. Whisk together the wet ingredients (plant milk, apple cider vinegar, vanilla extract, and maple syrup) in a medium to large-sized bowl.

  2. Whisk together the dry ingredients (buckwheat flour, cacao powder, baking powder, ground flax seeds, salt) in a separate bowl.

  3. Add the wet mix into the bowl with the dry mixture and whisk until combined into a smooth batter.

  4. Preheat a non-stick skillet over medium-low heat and pour a drop of vegetable oil and spread evenly around the skillet.

  5. Pour 1/4 cup batter in to form each pancake and cook on each side for about 2 minutes.

  6. To make the chocolate sauce, place the chopped dark chocolate in a bowl and melt it in the microwave for 40-second increments, mixing in between, until fully melted.

  7. Serve with your choice of fruit toppings (I used strawberries, raspberries, and apricots) and freshly made vegan chocolate sauce.

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #thelittlechive

With love,


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